Text 31756, 84 rader
Skriven 2015-10-08 20:19:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: SOS
===========
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> chipped beef / My Dad / liked to make it for breakfast about
 JW> every second Sunday. On alternate Sundays he did sausage and
 JW> pancakes and that was his sole contribution to the weekly meal plan.

 SD> At least he tried.

He could actually cook fairly well (he was usually chosen to be the
main cook every fall at his deer hunting camp and I can still
remember the meals [hearty and greasy with doughnuts for dessert] he
made when Mom was away too) but doing Sunday brunches only, most of
the time, was the comfortable routine that suited both my parents.

 SD> One of my ex-wives could burn water, so I did all the cooking.

Same.

 SD> When I get a place when I can cook for myself, I will.

You have a place with no kitchen?

 JW> Bresaola [and] Raclette

 SD> I've never heard of either, but I'll definitely have to try both of
 SD> them! 

They are both very expensive but you don't need a lot for a rare but
incredibly tasty treat. 

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Onion Jam 
Categories: Condiments
  Servings: 4

    1/4 c  vegetable or canola oil 
      4 lg red onions, halved, peeled,
           cut into thin 
    1/4    -inch slices 
           Kosher salt and freshly
           ground black pepper 
      2 c  dry red wine 
    1/2 c  honey 
    1/2 c  red wine vinegar 
           Lemon juice and zest

In a medium saute pan, heat the oil until it begins to smoke
lightly. Add the onions and season with salt and pepper, to taste.
Cook until the onions give up their liquid, 3 to 5 minutes, and then
add the red wine. Lower the heat and cook the onions until the wine
reduces almost completely. Leave on low heat while you prepare the
gastrique.

In a separate small pan, heat the honey until it begins to bubble
and froth. Cook until the honey turns a light caramel color, an
additional 2 to 3 minutes. Add the red wine vinegar, simmer for a
few minutes on low heat, and then shut off the heat. Pour the honey
mixture over the onions and continue cooking them over low heat
until all of the juice is absorbed and the onions are a jam-like
consistency, 10 to 15 minutes. If you desire, add lemon juice and
zest at this point. Taste for seasoning and transfer to a bowl to
cool until ready to serve.

Recipe courtesy Alex Guarnaschelli 

From: Terry Pogue   

  From: Foodwine-L                      
 
MMMMM-------------------------------------------------


You can use other liquids besides wine of course.


YK Jim


... I discovered a meal between breakfast and brunch.

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